With more than 1,500 distinct compounds, chocolate is as complex as it is delicious. The more cocoa content, the darker and bitterer the chocolate will be and the less powdered milk solids and sugar it will contain. We offer bars with many different cocoa percentages so that you can find the one that's just right for you.

For those who really want to get to know their chocolate, chocolatiers like Santander and Michel Cluizel create single country and plantation chocolates that let you experience the subtle nuances of the chocolate's origin.

How to taste chocolate:

1. Serve at room temperature
2. Break off a piece and inhale its aroma, noting cocoa content, spices and texture
3. Finally, place it on your tongue and let it slowly melt, resisting the urge to bite so that you can experience its full flavor.

• Balducci's Own
  Made with smooth Belgian chocolate combined with other flavors, our bar is delicious and a great value.
• Santander
  From Columbia, Santander's bars range from 36% cocoa to 70% coca. The 53% is an ideal "medium" bar.

• Vosges haut-Chocolat
  You can't go wrong with a bar from Vosges. Consider their Barcelona bar with its combination of hickory smoked almonds, gray sea salt and 41% cacao. This chocolate has it all--nutty and chocolate-y, smoky yet sweet, and with a salty touch that makes all the flavors sing.
• Caffarel
  This Italian chocolate line is known for its "Gianduia" (hazelnut flavored chocolate) as well as offers other flavor choices.

• Scharffen Berger
  This domestically made chocolate from San Francisco is carefully blended by John Scharffen Berger from different cocoas to get the taste of his chocolate just right. Choose from 62% to 99% cocoa content, designed especially for baking.
• Valrhona
  This French line offers white, milk and dark bars that are full of flavor and are ready to grate, melt or shave.